Fig Jam

The lush sweetness of the figs shines through in this simple fig jam recipe.

I have a friend who has a fig tree. Last year she told me about it. I heard that it had produced a lot of figs, but I did not get any because I was too late going over there. Lisa had mentioned that her figs were ripe and I did not get around to it.

Not this year. As soon as she mentioned it, I beat feet right over to her house. I have been showing up with my hand out for over a week now. She has welcomed me with open arms. The figs just keep coming. Ones the day before that were underripe are now ready to be picked. Each day I go there are more and more are ripe.

You have to grab them quickly. They only last a day or two and then they start to go bad. So you have to can them, eat them or freeze them. I have been doing a combination of all three.

I have got pounds of figs. They are so good! The first day I ate a whole lot. In fact, I got a tummy ache from eating so much. The last couple of days not so much. My family is getting tired of seeing all the figs. I have canned about 2o half pint jars. I have made a tart and some bread and I wrapped them in bacon.

Fig Jam

Ingredients:

9 cups figs
1 cup apple cider vinegar
6 cups sugar

Directions:

Combine the figs, vinegar and sugar in a stock pot. Bring the figs to a simmer over medium high heat. Reduce heat to medium low and allow to cook for about an hour. Stir regularly and skim off the foam if you like. The figs should reach about 220 on a candy thermometer. Use a masher to crush figs. Depending on how chunky you want your jam, you can process in a food processor until almost pureed or leave it as is. (I process mine)

While your figs are cooking, sterilize your jars and lids. When the jam is ready ladle into prepared jars. Keep about 1/4 inch head space. Wipe the rims and threads before adding the lids. Place the jars in a water bath canner, the water should be an inch or two above the jars. When the water begins to boil, process for 10 minutes. Remove the jars and allow them to cool on the counter for a day. Check the seals and place any jars that the seals have failed in the refrigerator and eaten within a couple of weeks.

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.